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Recipes
Buffalo Cauliflower Bites: The Perfect Healthy Appetizer
By SpartyGreenMom
Serves 4-6 Preheat the oven to 425 degrees
- Buffalo Sauce:
- 1 head cauliflower, chopped into florets
- 1/2 cup almond flour
- 1/2 cup + 2 tablespoons almond milk or water
- 1/2 teaspoon hot sauce
- 1/4 teaspoon garlic powder
- Pinch sea salt and pepper
- 1/4 cup hot sauce
- 2 tablespoons white vinegar
- 1 teaspoon horseradish or more (optional - this will give it a kick!)
- Pinch paprika
- Optional Toppings:
- 1 carrot, diced
- 1 celery stalk, diced
- 2 tablespoons chopped parsley
- Yogurt Dill Sauce:
- 1/2 cup plain yogurt
- 1 tablespoon fresh dill
- 1 teaspoon lemon juice
- Pinch salt and pepper
Clean Eating Chicken and Dumplings
By SpartyGreenMom
STEW DIRECTIONS: Pour the broth into your crock pot (or into a large soup pot if cooking on a stove top)
- STEW INGREDIENTS:
- 6 cups low-sodium chicken broth (no sugar added)
- 1 tbsp. dried marjoram
- 1 tbsp. garlic powder
- 4 medium boneless, skinless chicken breasts, cut into small chunks
- 2 tbsp. olive oil
- 1 large yellow onion, peeled and diced
- 4 large carrots, peeled and diced
- 4 medium stalks celery, cleaned and sliced
- DUMPLING INGREDIENTS:
- 2 cups whole wheat pastry flour
- 1 tbsp. baking soda
- 1/2 tsp. salt
- 3 tbsp. olive oil
- 1 cup milk (unsweetened almond milk works for a non-dairy version)
Ginger Mango Custard Parfait RAW
By SpartyGreenMom
For custard: Blend all ingredients in a high speed blender until very smooth
- Ingredients for Ginger Mango Custard:
- 1 large mango, diced
- 1 cup of young coconut meat
- 1 cup of cashews, soaked for 1-2 hours
- 2 tablespoons coconut oil
- 1/4 cup raw agave
- 1 tablespoons fresh ginger
- 1 tablespoons vanilla extract
- juice of half a lemon
- pinch of ground clove or nutmeg
- pinch himalayan or sea salt
- Ingredients for Nut/Crumble:
- 1/3 cup pecans
- 1/3 cup sunflower seeds
- 1/3 cup hemp seeds hulled
- 1/3 cup raisins/sultanas
- 1/4 teaspoon salt
Black Bean Salad with Corn, Red Peppers and Avocado in a Lime-Cilantro Vinaigrette
By SpartyGreenMom
Combine all ingredients except for avocados in a large bowl and mix well
- Serves 6-8
- 2 15-ounce cans black beans, rinsed and drained
- 3 ears fresh cooked corn, kernels cut off the cob
- 2 red bell peppers, diced
- 2 cloves garlic, minced
- 2 tablespoons minced shallots, from one medium shallot
- 2 teaspoons salt
- 1/4 teaspoon cayenne pepper
- 2 tablespoons sugar
- 9 tablespoons extra virgin olive oil, best quality such as Colavita
- 1 teaspoon lime zest (be sure to zest limes before juicing them)
- 6 tablespoons fresh lime juice
- 1/2 cup chopped fresh cilantro, plus more for garnish
- 2 Hass avocados, chopped
Pumpkin Coconut Fudge
By SpartyGreenMom
In a saucepan, on med heat, mix all the ingredients together and stir until combined
- 3/4 cup pumpkin puree (canned or fresh both work)
- 3/4 cup coconut butter or coconut manna
- 1 tsp cinnamon
- 3 T maple syrup or raw honey
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp cloves
Healthy Strawberry Cobbler
By SpartyGreenMom
Preheat oven to 375 degrees Mix all the filling ingredients in a bowl and put into a small baking dish For the cr...
- Filling:
- 2 cups strawberries
- 3 tablespoons coconut palm sugar
- 1 tablespoon of arrowroot powder or non-GMO corn starch
- 1 teaspoon lemon juice
- Crust:
- 1/2 cup oat flour
- 1/4 cup rolled oats
- 1/4 cup chopped almonds
- 1 tablespoon coconut palm sugar
- pinch of salt
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon ginger
- 2 tablespoons coconut oil
- 3/4 teaspoon vanilla
Pumpkin Chili
By SpartyGreenMom
Makes about 8 servings. 1) In a large pot saute the onions and garlic in coconut oil for about five minutes
- 4 cups chopped yellow onion
- 8 cloves garlic, chopped
- 1 pound ground turkey
- 2 (15 oz) cans fire-roasted tomatoes
- 2 cups pumpkin puree
- 1 cup chicken broth
- 2 tablespoons honey
- 4 teaspoons dried oregano
- 2 teaspoons chili spice
- 1 teaspoon ground cinnamon
- 1 teaspoon sea salt
Pecan Caramel Ice Cream
By SpartyGreenMom
Love this ice cream for a special treat or just to cool off during the hot summer months
- 6 medjool dates
- 1/4 cup raw pecans
- 3 tablespoons water
- 1 can full fat coconut milk
- 2 teaspoons ground vanilla bean or extract
- 1/4 cup pecans
- 2 to 3 tablespoons maple syrup
Easy Quinoa for Quinoa Risotto
By SpartyGreenMom
“Quinoa Risotto” is hearty enough to be served as an entree–I sometimes top mine with a soft boiled pastured...
- Optional Toppings:
- Serves: 4-6
- Note: You can also make this recipe without using any brown rice by simply increasing the amount of quinoa to 1 cup.
- 4 cups organic vegetable broth
- 1 leek, stems trimmed, cut into 1-inch pieces and washed thoroughly
- 2 whole carrots, cut into chunks
- 1 tablespoon extra virgin olive oil
- 3 cloves garlic, minced
- Unrefined sea salt, to taste
- 1/2 cup short grain brown rice
- 1/2 cup quinoa
- Freshly ground black pepper, to taste
- 3 teaspoons fresh thyme (or 1 teaspoon dried thyme)
- 1/4 cup Chardonnay
- 1 can (15.5 ounces) organic diced tomatoes (look for BPA-free such as Eden Foods brand)
- 2 cups frozen organic corn kernels, semi-thawed
- 1/2 cup shredded Parmigiano Reggiano
- 1/2 cup Pecans, processed into “crumbs” using a food processor
Masquerade Coconut & Raspberry Fudge (Raw, Vegan, Low Sugar)
By SpartyGreenMom
Step 1 - Place the coconut in a food processor
- 2 cups desiccated coconut, unsweetened
- 1-2 tablespoons water
- 1 ripe banana (the riper, the better), chopped
- 2-4 tablespoons raw honey (according to taste)-use agave if you want it to be vegan
- 1 tsp vanilla extract (I used a Heilala vanilla paste that was sent to me)
- 1 pinch cinnamon
- 3/4 cup whole fresh or frozen raspberries, in pieces